mamey coulis

You know the saying, "When life gives you lemons, make lemonade"? This saying applies to this video because of so much unusable footage(my camerman is my dad and somehow he recorded me upside down. It was unusable.) I needed to make this video, so I created a 28 second video/text hybrid that explains the steps in the recipe that was not recorded.

I think I should check all footage from now on before editing day.

By the way, a mamey is a fruit from Cuba that looks like an oblong coconut, tastes like a sweet potato and a pumpkin, and has the creaminess of an avocado.

For some reason, the coulis tasted like a mixture of a sweet potato, gravy, and stuffing. It reminded me of Thanksgiving dinner- so I guess I invented culinary time travel(I'm writing this post in August, if you can't tell)!

You will need:

For the cooking vessels:

A skillet pan
A medium saucepan

For the actual coulis(it's basically the French way of saying"thick sauce"):

1/2 a mamey(it's a rare fruit so if you can't procure one, then I guess you're out of luck)
Olive oil
Some garlic powder
Some onion powder
3/4 cup of water
1/2 cup of white wine
1 bay leaf
1 tbsp. of lime juice
Pinch of salt

1. Peel the mamey.
2. Break the 1/2 mamey into smaller pieces
3. Put olive oil in a skillet and once the skillet is heated up, saute the mamey, along with the garlic powder and onion powder, for 2-3 minutes.
4. Put the water, white wine, bay leaf, and sauteed mamey mixture into a medium saucepan.
5. Bring saucepan to a boil and then put a lid on it. Let it simmer for 10 minutes.
6. Add lime juice and salt. Stir all the ingredients.
7. Bon appetit!